Post by April B. on Feb 26, 2003 9:07:15 GMT -6
Cajun Red Beans and Rice
4 servings
1 lb red beans
1 1/2 lb smoked sausage, sliced
1/2 lb smoked ham shanks
1 large onion chopped
1 green pepper, seeded and chopped
1 celery stalk, chopped
1 garlic clove, finely chopped
1 t dried thyme, crumbled
1 t ground pepper
½ Tbs. Tony's Cajun seasoning
1 bay leaf (optional)
Pinch of ground red pepper
Freshly Cooked Rice
Place beans in Dutch oven and cover generously with water.
Let soak for 30 minutes.
Add all remaining ingredients to beans except rice.
Bring to boil over medium heat.
Reduce heat to medium-low, cover, and simmer until beans are tender, adding more water if necessary, about 3 & 1/2 hours.
Add salt to taste.
Remove bones from ham and put the meat back into Dutch oven.
Remove about 3 Tablespoons of beans from mixture and mash to a paste.
Return bean paste to mixture and stir into the rest of the beans.
Simmer 15 more minutes and then serve hot over the rice.
April
4 servings
1 lb red beans
1 1/2 lb smoked sausage, sliced
1/2 lb smoked ham shanks
1 large onion chopped
1 green pepper, seeded and chopped
1 celery stalk, chopped
1 garlic clove, finely chopped
1 t dried thyme, crumbled
1 t ground pepper
½ Tbs. Tony's Cajun seasoning
1 bay leaf (optional)
Pinch of ground red pepper
Freshly Cooked Rice
Place beans in Dutch oven and cover generously with water.
Let soak for 30 minutes.
Add all remaining ingredients to beans except rice.
Bring to boil over medium heat.
Reduce heat to medium-low, cover, and simmer until beans are tender, adding more water if necessary, about 3 & 1/2 hours.
Add salt to taste.
Remove bones from ham and put the meat back into Dutch oven.
Remove about 3 Tablespoons of beans from mixture and mash to a paste.
Return bean paste to mixture and stir into the rest of the beans.
Simmer 15 more minutes and then serve hot over the rice.
April
